Crispy Layered Rosemary Potatoes
Crispy Layered Rosemary Potatoes are thinly sliced potatoes layered with butter and rosemary then baked to crispy perfection. A lovely side dish to serve for family dinners or holidays.
Remember the grilled herb and lime chicken from a couple of weeks ago? These potatoes were the perfect side dish to accompany the chicken along with simple roasted carrots. Impressive presentation for entertaining, but easy to pull off.
The mandolin makes for perfectly uniform thin slices every time, but it’s not my favorite kitchen tool because it scares me. The use of the mandolin helps make this recipe a lot easier and quicker and for that, I respect it. If you don’t have a mandolin, you can certainly get nice thin slices using a nice sharp knife.
Chef tip: Assembling the potatoes in this way ensures they are nice and crispy. When the potato slices are covered in butter they will be slippery so don’t try and stack them in the dish one at a time. Collect a nice stack in your hand (like a deck of cards) then stand them in the pan so they will have stability and not slide and you can make them look pretty.
I’ve served these potatoes for holiday’s, family dinners and dinner parties and everyone loves the presentation. Now, there is a lot of butter in this recipe (I didn’t say it was a diet dish), but what goes better together than butter and potatoes? The butter will guarantee a nice brown crispy potato, so go for the butter. Even if it’s just for today.
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5 Comments on “Crispy Layered Rosemary Potatoes”
Tilt your dish, easier to stack. Making this now!
Great tip, thanks
I love the simplicity of this recipe, yet I know it would be FULL of flavor. And just gorgeous how you arranged the slices.
Perfectly golden and crispy, these look fantastic, Janette! I love my mandoline, but I definitely have a healthy respect for it – I’m such a klutz, but so far I still have all of my fingers 😉
These look so good! Will definitely try them soon!